Low Carb Chocolate Chip Pancakes
Fluffy, buttery, lightly sweet pancakes made for slow mornings — with the option to add allulose-sweetened chocolate chips and a drizzle of maple-butter flavored pancake syrup.
There is something about pancakes that makes breakfast feel a little more special.
The problem with traditional pancakes is that the classic recipe is built around a combination of flour and sugar. If you’re trying to reduce carbohydrates, that can make pancakes one of those foods you assume you have to give up.
You don’t.
These low carb pancakes are made with almond flour, coconut flour, eggs, butter, and Keystone Pantry Allulose to create a pancake that is tender, lightly sweet, and satisfying without relying on traditional sugar or wheat flour.
And then comes the fun part.
Fold in Keystone Pantry Chocolate Chips sweetened with Allulose for little pockets of chocolate throughout the pancakes, then finish the stack with Keystone Pantry Sugar-Free Pancake Syrup with Maple Butter flavor.
The result isn’t a pancake that feels like you’re settling for a substitute.
It’s breakfast.
Why These Ingredients?
Low-carb baking is a little different from traditional baking. You can’t simply remove the flour and sugar and expect the same pancake to come out of the pan.
Every ingredient has a job.
Almond Flour: The Foundation
Almond flour provides the bulk and structure that traditional wheat flour normally provides.
It also gives the pancakes a naturally rich, slightly nutty flavor that works particularly well with butter, vanilla, maple flavor, and chocolate.
Because almond flour doesn’t behave exactly like wheat flour, these pancakes will have a slightly more tender texture than a traditional diner pancake.
That’s a good thing.
Coconut Flour: A Little Goes a Long Way
Coconut flour is extremely absorbent, so we only need a small amount.
It helps keep the batter from becoming too loose and gives the pancakes some additional structure. It also helps create that soft, cake-like texture we’re looking for.
The important part is not to overdo it. Too much coconut flour can turn a pancake from fluffy to dry very quickly.
Keystone Pantry Allulose: Sweetness Without Traditional Sugar
A little sweetness makes a pancake taste like a pancake.
Keystone Pantry Allulose gives us that sweetness while allowing us to leave traditional sugar out of the recipe.
Allulose is particularly useful in baking because it doesn’t just provide sweetness. It also browns and caramelizes during cooking, helping create the golden edges we want on a good pancake.
That means we’re not simply adding a sweetener for flavor. We’re using it as part of the baking process.
Eggs: Structure and Tenderness
Eggs do a lot of work in a low-carb pancake.
They help bind the ingredients together, provide structure, and add richness. Since we’re not using gluten to give these pancakes structure, the eggs become especially important.
Butter: Because Pancakes Should Taste Good
Butter adds richness, moisture, and flavor.
It also helps the pancakes develop those lightly browned edges as they cook.
You can substitute coconut oil if needed, but butter gives these pancakes a classic breakfast flavor that pairs especially well with the maple-butter syrup.
Baking Powder: The Fluffy Factor
One of the biggest challenges with low-carb pancakes is getting them light instead of dense.
Baking powder provides the lift.
Don’t skip it.
Vanilla and Salt: The Flavor Builders
Vanilla makes the sweetness taste rounder and more complete, while a small amount of salt keeps the pancake from tasting flat.
Salt is particularly important when you’re working with alternative sweeteners because it helps balance the overall flavor.
Low Carb Pancake Recipe
Makes approximately 8 small-to-medium pancakes
Ingredients
Pancakes
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons Keystone Pantry Allulose
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup unsweetened almond milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Optional Chocolate Chip Pancakes
For Serving
- Butter, optional
- Keystone Pantry Sugar-Free Pancake Syrup with Maple Butter Flavor
- Additional Keystone Pantry Chocolate Chips, optional
- Fresh berries, optional
How to Make Low Carb Pancakes
1. Mix the Dry Ingredients
In a medium mixing bowl, whisk together the almond flour, coconut flour, Keystone Pantry Allulose, baking powder, and salt.
Make sure the coconut flour is evenly distributed.
Because coconut flour absorbs a lot of moisture, you don’t want little pockets of it hiding in the dry ingredients.
2. Mix the Wet Ingredients
In a second bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
Make sure the melted butter has cooled slightly before adding it to the eggs.
3. Combine the Batter
Pour the wet ingredients into the dry ingredients.
Stir gently until everything is combined.
Don’t overmix.
The batter will be thicker than traditional pancake batter. That’s normal.
Let the batter sit for about 5 minutes.
This gives the coconut flour time to absorb some of the liquid and allows the batter to thicken to the right consistency.
If the batter becomes too thick to easily scoop and spread, add another tablespoon or two of almond milk.
4. Add the Chocolate Chips
If you’re making chocolate chip pancakes, gently fold the Keystone Pantry Chocolate Chips into the batter.
You can also save some of the chips for sprinkling over the finished pancakes.
This gives you two different chocolate experiences — chocolate baked into the pancake and little chocolate pieces on top.
5. Cook the Pancakes
Heat a nonstick skillet or griddle over medium-low to medium heat.
Lightly grease the pan with butter.
Scoop approximately ¼ cup of batter onto the pan for each pancake.
Because this batter is thicker than traditional pancake batter, gently spread it into a round shape with the back of a spoon.
Cook for approximately 2–3 minutes, or until the edges begin to look set and bubbles begin appearing on the surface.
Carefully flip.
Cook for another 1–2 minutes, until the pancake is cooked through and lightly browned.
Repeat with the remaining batter.
6. Build Your Stack
Stack the pancakes while they’re warm.
Add a little butter if you’d like.
Then comes the part that really brings everything together:
Drizzle with Keystone Pantry Sugar-Free Pancake Syrup with Maple Butter Flavor.
The syrup combines maple flavor with buttery notes and is sweetened with allulose. The current product information lists 10 calories and 1 net carb per 2-tablespoon serving.
For an extra chocolatey breakfast, sprinkle a few more allulose-sweetened chocolate chips over the top.
Why We Like Allulose for Pancakes
Not every alternative sweetener behaves the same way in a recipe.
That’s one reason we like allulose for baking.
Keystone Pantry Allulose provides sweetness without traditional sugar, and it can brown and caramelize during cooking. The product is listed at approximately 1 calorie per teaspoon and zero net carbs.
That browning ability matters with pancakes.
You’re looking for more than sweetness. You want those slightly golden edges, a little caramelized flavor, and a pancake that actually looks and tastes like breakfast.
That’s where allulose can be particularly useful.
And because we’re already using allulose in the pancake batter, it makes sense to carry that same ingredient philosophy into the toppings.
Why Add Allulose Chocolate Chips?
You could certainly make these pancakes without chocolate chips.
But why?
Keystone Pantry Chocolate Chips are made specifically for low-carb baking and are sweetened with allulose. They’re designed to work in recipes such as pancakes, cookies, ice cream, and other baked goods.
Chocolate chips turn a basic pancake into something that feels more like a treat.
And that’s really the point of this recipe.
Low carb doesn’t have to mean boring.
You can have a stack of warm pancakes, melted chocolate, butter, and syrup and still build the recipe around ingredients chosen for a lower-carbohydrate approach.
Why Maple Butter Syrup?
A pancake isn’t complete without something on top.
Keystone Pantry Pancake Syrup combines maple flavor with buttery notes and is designed to give you the classic pancake experience without traditional sugar. The syrup is thick and slow-pouring rather than watery, which makes a difference when you’re trying to get that perfect syrup-covered stack.
And there’s an important flavor connection here.
You’ve got:
Almond + vanilla + butter + chocolate + maple.
Those flavors naturally belong together.
That’s why the syrup isn’t just a topping for this recipe.
It’s part of the flavor combination.
Make Them Your Own
Once you have the basic pancake recipe down, there are plenty of ways to change it up.
Chocolate Chip Pancakes
Fold ¼ cup of Keystone Pantry Chocolate Chips into the batter.
Double Chocolate
Add the chocolate chips to the batter and sprinkle more over the finished stack.
Berry & Chocolate
Add a small handful of fresh blueberries or raspberries to the cooked pancakes and finish with chocolate chips and maple-butter syrup.
Peanut Butter Chocolate
Add a small spoonful of natural peanut butter to the top of the stack along with the chocolate chips and syrup.
Classic Pancakes
Leave out the chocolate chips and serve with butter and maple-butter flavored syrup.
Sometimes simple is exactly what you want.
Tips for Better Low Carb Pancakes
Don’t Make the Pancakes Too Large
Smaller pancakes are easier to flip and tend to cook more evenly.
Let the Batter Rest
That short five-minute rest gives the coconut flour time to absorb moisture and improves the consistency of the batter.
Keep the Heat Moderate
Low-carb pancakes can brown more quickly than you might expect. Medium-low to medium heat gives the center time to cook before the outside becomes too dark.
Don’t Overmix
Once the ingredients are combined, stop mixing.
Overworking the batter can make the pancakes heavier.
Adjust the Batter
Different brands of almond flour and coconut flour can absorb moisture differently.
If your batter is too thick, add almond milk one tablespoon at a time.
If it is too thin, give it another couple of minutes to rest before adding anything else.
Frequently Asked Questions
Are these pancakes keto?
These pancakes are designed as a low-carb recipe and use almond flour, coconut flour, and allulose instead of traditional wheat flour and sugar. Whether they fit your individual ketogenic targets depends on your serving size and the other foods you eat during the day.
Can I make these pancakes without the chocolate chips?
Absolutely.
The chocolate chips are an optional addition. The base pancake recipe works on its own and can be served with butter and Keystone Pantry Pancake Syrup.
Why use allulose instead of regular sugar?
Allulose provides sweetness without traditional sugar and has only about 1 calorie per teaspoon according to the Keystone Pantry product information. It also browns and caramelizes during cooking, which makes it particularly useful in baking.
Does allulose make pancakes taste different?
Allulose is relatively mild in flavor, which is one reason it works well in recipes where you want the other ingredients to remain the stars. In these pancakes, the almond flour, butter, vanilla, chocolate, and maple flavors can all come through.
Why do you use both almond flour and coconut flour?
They perform different jobs.
Almond flour provides the bulk and richness, while coconut flour absorbs moisture and helps give the pancakes structure. Using a combination allows us to get a better texture than relying heavily on either flour alone.
Can I use regular milk?
Yes. If you’re not specifically trying to keep the recipe dairy-free, regular milk can be used in place of unsweetened almond milk. Keep in mind that the nutritional information will change.
Can I make these pancakes ahead of time?
Yes.
Allow cooked pancakes to cool completely, then store them in an airtight container in the refrigerator for several days. They can also be frozen and reheated when you’re ready for breakfast.
How do I reheat low-carb pancakes?
A skillet works particularly well. Warm them over medium-low heat until heated through.
A microwave also works when you’re in a hurry.
What syrup goes best with these pancakes?
We especially like Keystone Pantry Sugar-Free Pancake Syrup with Maple Butter Flavor because the maple and buttery notes complement both the pancakes and the chocolate chips.
Are Keystone Pantry Chocolate Chips good for pancakes?
Yes. They’re specifically intended for low-carb baking and are listed by Keystone Pantry as suitable for pancakes and other baked recipes.
Can I make the pancakes sweeter?
Yes. Add another teaspoon or two of Keystone Pantry Allulose to the batter.
Keep in mind that the chocolate chips and syrup will add additional sweetness once the pancakes are served.
The Bottom Line
A low-carb breakfast doesn’t have to feel like you’re replacing all the foods you love with something completely different.
Start with a good pancake.
Use ingredients that make sense for the job.
Add a little sweetness with allulose, richness from butter and eggs, structure from almond and coconut flour, and then finish the stack with chocolate chips and maple-butter syrup.
Because sometimes breakfast should just be a big stack of pancakes.
Nutrition Facts
Serving Size: 1 pancake
Approximate servings per recipe: 8
| Nutrient |
Amount Per Serving |
| Calories |
~157 |
| Total Fat |
~13.5g |
| Saturated Fat |
~4.8g |
| Cholesterol |
~55mg |
| Sodium |
~180mg |
| Total Carbohydrate |
~6.0g |
| Dietary Fiber |
~2.5g |
| Allulose |
~1.9g |
| Net Carbohydrates* |
~1.6g |
| Protein |
~5.3g |
*Net carbohydrates are calculated by subtracting dietary fiber and allulose from total carbohydrates.
Nutrition information is an estimate and will vary depending on the specific brands and quantities of ingredients used.
With 1 tablespoon of Keystone Pantry Pancake Syrup: approximately ~157 calories and ~1.6g net carbs per pancake serving, assuming the syrup contributes zero net carbohydrates.
Low Carb Chocolate Chip Pancakes
Fluffy, buttery, lightly sweet pancakes made for slow mornings — with the option
to add Keystone Pantry Chocolate Chips sweetened with Allulose and a drizzle of
Keystone Pantry Sugar-Free Pancake Syrup with Maple Butter Flavor.
There is something about pancakes that makes breakfast feel a little more special.
The problem with traditional pancakes is that the classic recipe is built around
flour and sugar. If you’re trying to reduce carbohydrates, pancakes can seem like
one of those foods you have to give up.
You don’t.
These low carb pancakes use almond flour, coconut flour, eggs, butter, and
Keystone Pantry Allulose to create a tender, satisfying pancake without relying
on traditional sugar or wheat flour.
Then comes the fun part: fold in Keystone Pantry Chocolate Chips sweetened with
Allulose and finish the stack with Keystone Pantry Sugar-Free Pancake Syrup with
Maple Butter Flavor.
Why These Ingredients?
Almond Flour
Almond flour provides the bulk and structure that traditional wheat flour normally
provides. It also gives the pancakes a naturally rich, slightly nutty flavor that
works especially well with butter, vanilla, maple, and chocolate.
Coconut Flour
Coconut flour is highly absorbent, so only a small amount is needed. It helps
tighten the batter and gives the pancakes additional structure and a soft,
cake-like texture.
Keystone Pantry Allulose
A little sweetness makes a pancake taste like a pancake. Keystone Pantry Allulose
provides sweetness without traditional sugar and is especially useful in baking
because it can brown and caramelize during cooking.
That browning helps create the golden edges and lightly caramelized flavor that
make pancakes so good.
Eggs
Eggs help bind the ingredients together while providing structure and richness.
Since this recipe doesn’t rely on gluten for structure, the eggs play an
especially important role.
Butter
Butter adds richness, moisture, and classic pancake flavor. It also helps the
pancakes develop lightly browned edges as they cook.
Baking Powder
Baking powder provides the lift needed to keep these low carb pancakes from
becoming dense.
Vanilla and Salt
Vanilla rounds out the sweetness, while a small amount of salt balances the
flavors and keeps the pancakes from tasting flat.
Low Carb Chocolate Chip Pancake Recipe
Yield: 8 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Pancakes
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons Keystone Pantry Allulose
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/4 cup Keystone Pantry Chocolate Chips sweetened with Allulose, optional
For Serving
- Butter, optional
- Keystone Pantry Sugar-Free Pancake Syrup with Maple Butter Flavor
- Additional Keystone Pantry Chocolate Chips, optional
- Fresh berries, optional
Instructions
1. Mix the Dry Ingredients
In a medium bowl, whisk together the almond flour, coconut flour, Keystone Pantry
Allulose, baking powder, and salt.
2. Mix the Wet Ingredients
In a separate bowl, whisk together the eggs, almond milk, melted butter, and
vanilla extract. Allow the melted butter to cool slightly before combining it
with the eggs.
3. Make the Batter
Pour the wet ingredients into the dry ingredients and stir gently until combined.
Do not overmix.
The batter will be thicker than traditional pancake batter. Let it rest for about
5 minutes so the coconut flour can absorb some of the moisture.
If the batter becomes too thick, add almond milk one tablespoon at a time until
it reaches a scoopable consistency.
4. Add the Chocolate Chips
Gently fold the Keystone Pantry Chocolate Chips into the batter. You can also
reserve a few chips to sprinkle over the finished pancakes.
5. Cook the Pancakes
Heat a nonstick skillet or griddle over medium-low to medium heat. Lightly grease
the pan with butter.
Scoop approximately 1/4 cup of batter onto the pan for each pancake. Because the
batter is thicker than traditional pancake batter, gently spread it into a round
shape with the back of a spoon.
Cook for approximately 2–3 minutes, or until the edges begin to look set and
bubbles appear on the surface. Carefully flip and cook for another 1–2 minutes,
until cooked through and lightly browned.
6. Serve
Stack the warm pancakes and add butter if desired. Drizzle with
Keystone Pantry Sugar-Free Pancake Syrup with Maple Butter Flavor
and add additional allulose-sweetened chocolate chips if desired.
Why Use Allulose for Pancakes?
Not every alternative sweetener behaves the same way in a recipe. Allulose is
particularly useful for baking because it provides sweetness while also browning
and caramelizing during cooking.
That matters with pancakes. You’re looking for more than sweetness — you want
lightly golden edges and the familiar flavor and appearance of a properly cooked
pancake.
Why Add Allulose-Sweetened Chocolate Chips?
Chocolate chips are completely optional, but they turn an everyday pancake into
something that feels like a real treat.
Keystone Pantry Chocolate Chips are sweetened with Allulose and are made for
low-carb baking. They are an easy way to add chocolate flavor without adding
traditional sugar to the recipe.
Shop Keystone Pantry Allulose-Sweetened Chocolate Chips
Why Maple Butter Syrup?
Pancakes need a good topping, and maple and butter are classic pancake flavors.
Keystone Pantry Sugar-Free Pancake Syrup with Maple Butter Flavor brings those
flavors together while keeping the recipe centered around allulose rather than
traditional sugar.
The combination of warm pancakes, butter, chocolate, and maple makes this feel
like an indulgent breakfast rather than a recipe built around restriction.
Shop Keystone Pantry Sugar-Free Pancake Syrup
Make Them Your Own
Chocolate Chip Pancakes
Fold 1/4 cup of Keystone Pantry Chocolate Chips into the batter.
Double Chocolate
Add chocolate chips to the batter and sprinkle additional chips over the
finished stack.
Berry & Chocolate
Add fresh blueberries or raspberries and finish with chocolate chips and
maple-butter syrup.
Peanut Butter Chocolate
Add a small spoonful of natural peanut butter along with chocolate chips and
maple-butter syrup.
Classic Pancakes
Leave out the chocolate chips and serve with butter and Keystone Pantry
Pancake Syrup.
Tips for Better Low Carb Pancakes
- Don’t make them too large. Smaller pancakes are easier to flip and cook more evenly.
- Let the batter rest. Five minutes gives the coconut flour time to absorb moisture.
- Use moderate heat. Low-carb pancakes can brown quickly, so medium-low to medium heat works well.
- Don’t overmix. Stir just until the ingredients are combined.
- Adjust the batter. If it is too thick, add almond milk one tablespoon at a time.
Nutrition Facts
Estimated nutrition per 1 pancake, based on 8 pancakes per recipe.
| Nutrient |
Amount Per Serving |
| Calories |
~157 |
| Total Fat |
~13.5g |
| Saturated Fat |
~4.8g |
| Cholesterol |
~55mg |
| Sodium |
~180mg |
| Total Carbohydrates |
~6.0g |
| Dietary Fiber |
~2.5g |
| Allulose |
~1.9g |
| Net Carbohydrates |
~1.6g |
| Protein |
~5.3g |
Nutrition information is an estimate and will vary depending on the specific
brands and quantities of ingredients used. Net carbohydrates are calculated by
subtracting dietary fiber and allulose from total carbohydrates.
Frequently Asked Questions
Are these pancakes keto?
These pancakes are designed as a low-carb recipe and use almond flour, coconut
flour, and allulose instead of traditional wheat flour and sugar. Whether they
fit your individual ketogenic targets depends on your serving size and the
other foods you eat during the day.
Can I make these pancakes without the chocolate chips?
Absolutely. The chocolate chips are optional. The base pancake recipe works
well on its own and can be served with butter and Keystone Pantry Pancake Syrup.
Why use allulose instead of regular sugar?
Allulose provides sweetness without traditional sugar and is useful in baking
because it can brown and caramelize during cooking. Keystone Pantry Allulose
is also approximately 70% as sweet as sugar, so recipes may use a different
amount than they would with regular sugar.
Does allulose make pancakes taste different?
Allulose has a relatively mild flavor, allowing the almond flour, butter,
vanilla, chocolate, and maple flavors to come through without adding the
cooling sensation associated with some sugar alcohols.
Why do you use both almond flour and coconut flour?
They perform different jobs. Almond flour provides bulk and richness, while
coconut flour absorbs moisture and helps give the pancakes structure. Using
both helps create a more balanced texture.
Can I use regular milk?
Yes. Regular milk can replace unsweetened almond milk. Keep in mind that using
regular milk will change the nutrition information and carbohydrate content.
Can I make these pancakes ahead of time?
Yes. Allow cooked pancakes to cool completely, then store them in an airtight
container in the refrigerator for several days. They can also be frozen for
longer storage.
How do I reheat low-carb pancakes?
A skillet works particularly well. Warm the pancakes over medium-low heat until
heated through. A microwave can also be used when you’re short on time.
What syrup goes best with these pancakes?
Keystone Pantry Sugar-Free Pancake Syrup with Maple Butter Flavor pairs
especially well with these pancakes because the maple and buttery flavors
complement both the pancakes and the chocolate chips.
Are Keystone Pantry Chocolate Chips good for pancakes?
Yes. Keystone Pantry Chocolate Chips are sweetened with allulose and are
designed for low-carb baking. They work especially well in pancakes, cookies,
and other baked recipes.
Can I make the pancakes sweeter?
Yes. Add another teaspoon or two of Keystone Pantry Allulose to the batter.
Keep in mind that the chocolate chips and pancake syrup will add additional
sweetness.
The Bottom Line
A low-carb breakfast doesn’t have to feel like you’re replacing all the foods
you love with something completely different.
Start with a good pancake. Use ingredients that make sense for the job. Add
sweetness with allulose, richness from butter and eggs, structure from almond
and coconut flour, and finish the stack with chocolate chips and maple-butter
syrup.
Because sometimes breakfast should just be a big stack of pancakes.
